- 1 cup kale chopped
- 30 oz enchilada sauce
- 15 oz refried beans
- 15 oz black beans cooked or canned, rinsed and drained
- 15 oz kidney beans cooked or canned, rinsed and drained
- 1 sweet potato baked or microwaved, then cut into bite sized pieces
- 8 flour tortillas
Preheat your oven to 375°F
In a large mixing bowl, combine your beans and kale. Stir in about 1/4 cup of the enchilada sauce, then gently fold in your potato.
Spray or grease a 9″ x 13″ baking dish.
Top each tortilla with 1/8th of the bean mixture, then tightly roll and place into the dish.
Top enchiladas with remaining enchilada sauce, and bake for about 20 – 25 minutes, until bubbly.
Calories: 335kcal | Carbohydrates: 61g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1453mg | Potassium: 585mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5598IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 5mg